KR20180034392A - Hard biscuit and method for producing same - Google Patents

Abstract

The present invention relates to a method for producing a cereal meal, which comprises a cereal meal, a fat, a saccharide, an organic acid monoglyceride and sodium stearoyl lactate, wherein the total amount of organic acid monoglyceride and sodium stearoyl lactate is 0.1 to 0.9 part by mass, Wherein the mass ratio of the organic acid monoglyceride and the sodium stearoyl lactate is organic acid monoglyceride / sodium stearoyl lactate = 1/9 to 3/7.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a hard biscuit,

The present invention relates to a hard biscuit and a manufacturing method thereof.

Hard biscuits are baked sweets that use flour as a main ingredient, reduce the amount of sugar and fat, add a lot of water, and take time to knead. Gluten is formed by the dough, and the dough having a strong elasticity is completed, and it is general that the dough is formed into a thin shape and baked. It is characterized by having a texture that has a chewy taste compared to a soft biscuit having a soft and moist feel. In recent years, it has a tendency to have a crunchy feeling and an excellent melt feeling in the mouth.

As a method for imparting a light texture to the hard biscuit and a good feeling of melting feeling in the mouth, a method of increasing the fat content is considered. However, in general, when the fat content is increased, the biscuit raw material is softened and the sheet is difficult to be molded, or the stickiness is deteriorated due to the occurrence of stickiness, so that there is a limit to increase the fat content and it is difficult to obtain a sufficient effect. In addition, there is a problem that the volume or strength after firing is lowered due to insufficient formation of gluten. A method of increasing the amount of the fat by applying spray oil to the baked cake after firing has also been proposed (Patent Document 1), however, a special facility is required, so that the baked confectionery line of the related art lacks the feasibility.

As a method for improving the texture of the hard biscuit without inhibiting the molding suitability and the product strength of the dough, an addition of an emulsifying agent can be mentioned. Among them, it is known that addition of a sucrose fatty acid ester having a high HLB is effective (Patent Document 2). The use of the sucrose fatty acid ester improves the extensibility and mechanical resistance, and improves the volume after firing, so that a light texture can be imparted to a square shape. The baked confectionery added with the sucrose fatty acid ester had a small hole in the inner layer and a large number of uniform bubbles. However, the saliva was absorbed into the uniform bubbles during smoothing, resulting in a disadvantage that the smell was difficult to melt or bite. In addition, there was a problem that the stickiness in the oral cavity was also increased in proportion to the added amount. In addition, the emulsifier itself can not be said to have a satisfactory taste, and adverse effects on the original flavor of baked goods can not be ignored.

In addition, as the technique for improving the texture of cooked baked goods using an emulsifier or an emulsified oil or the like, the following has been disclosed.

Patent Document 3 discloses a method for preparing an oil-in-water emulsion by adding an emulsifying agent selected from glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters or propylene glycol fatty acid esters as a main raw material, By adding ash, it is possible to provide a baked confection having a good feeling of melting in the mouth and an excellent light feeling. Patent Document 4 discloses that polyglycerin fatty acid esters having an HLB of 8 or more are added to baked confectionery ingredients such as confectionery and baking quality improving agent that are constituted of myristic acid or oleic acid and have a soft mouthfeel, And it is said that there is effect of flavor improvement. However, the effects of these techniques are largely dependent on the emulsifier used, and the complaints of conventional emulsifiers have not been solved. It is the present situation that the satisfactory thing in both the feeling of crushing, the feeling of melting in the mouth, and the strength is still not obtained.

Sodium stearoyl lactate is known as an anionic emulsifier. There is an action of plasticizing the gluten network and a function of stabilizing air bubbles and preventing the aging of starch of the product, and therefore it is used for bread, condig, cake and the like (Patent Documents 5 to 8). However, no proposal has been made to use sodium stearoyl lactate for improving the texture of hard biscuits.

Japanese Patent Publication No. 4650059 Japanese Laid-Open Patent Publication No. 2011-125310 Japanese Patent Application Laid-Open No. 10-327738 Japanese Laid-Open Patent Publication No. 2013-183667 Japanese Patent Application Laid-Open No. 7-79687 Japanese Laid-Open Patent Publication No. 2011-72272 Japanese Laid-Open Patent Publication No. 2013-59270 Japanese Laid-Open Patent Publication No. 2014-42457

 The present invention relates to a hard biscuit which is excellent in feeling of crushing and feeling of volume, feeling good in flavor and mouth, and having strength enough to withstand a process such as a cream sand or a shock during transportation, and a manufacturing method thereof The purpose is to provide.

The present invention provides the following hard biscuits and their manufacturing methods.

Item 1. A sweetener composition comprising 0.1 to 0.9 parts by mass of a total of an organic acid monoglyceride and sodium stearoyl lactate per 100 parts by mass of a cereal meal, wherein the total amount of the organic acid monoglyceride and sodium stearoyl lactate is 0.1 to 0.9 parts by mass, A hard biscuit wherein the mass ratio of monoglyceride and sodium stearoyl lactate is organic acid monoglyceride / sodium stearoyl lactate = 1/9 to 3/7.

Item 2. A hard biscuit according to Item 1, further containing active gluten.

Item 3. The hard biscuit according to Item 1, further comprising a hemicellulase.

Item 4. The hard biscuit according to any one of Items 1 to 3, further comprising hemicellulase and active gluten.

Item 5. A hard biscuit according to any one of Items 1 to 4, wherein the organic acid monoglyceride has an HLB value of 2 to 10.

Item 6. The hard biscuit according to item 5, wherein the organic acid monoglyceride has an HLB value of 3 to 7.

Item 7. The hard biscuit according to any one of Items 1 to 6, wherein the organic acid monoglyceride is succinic acid monoglyceride.

Item 8. A hard biscuit as described in any one of Items 1 to 7, wherein the hard biscuit is formed by baking after alkaline water immersion.

Item 9. A food or beverage comprising the following components: 0.1 to 0.9 parts by mass of an organic acid monoglyceride and sodium stearoyl lactate in an amount of 100 parts by mass per 100 parts by mass of a cereal meal, And sodium stearoyl lactate so that the mass ratio of organic monoglyceride / sodium stearoyl lactate = 1/9 to 3/7 is added to the raw material and kneaded to obtain a raw material, and the obtained raw material is molded and baked By weight based on the total weight of the hard biscuit.

Item 10. A method for producing a hard biscuit comprising: a step of shaping a raw paper in the shape of a sheet or rod and having a cross-sectional area of 8.0 to 80.0 mm 2 after firing, and then firing after alkaline water immersion; A method of making a hard biscuit.

According to the present invention, by using sodium stearoyl lactate and an organic acid monoglyceride as an emulsifier, it is possible to obtain a hard biscuit having a crunchy mouthfeel and a good mouth melt feeling without lowering the strength. Further, by using the active gluten and the hemicellulase in combination, it is possible to obtain a hard biscuit having good volume up during firing and excellent crushing feeling.

Sodium stearoyl lactate acts on the plasticization of the gluten network and has an effect of improving the extensibility of the dough. In the case of the hard biscuit, the bubbles in the raw paper are maintained in a relatively loose state, so that it affects the inner layer after firing, thereby giving a feeling of melting to a good mouth without blooming. However, in the case of adding only sodium stearoyl lactate, the elasticity of the raw paper is remarkably lowered and the superfluous excess is caused, which is unsuitable for hard biscuits in which a thin sheet is formed. Also, the volume at the time of firing and the feeling of a square shape were not sufficient. As a result of intensive studies, it has been found that by adding an appropriate amount of organic acid monoglyceride, it is possible to compensate for the decrease in elasticity, which is a drawback of sodium stearoyl lactate, and to improve the suitability for sheet molding and volume. In addition, when active gluten and hemicellulase are used in combination, it is possible to increase the sense of volume and give a better crunchy feeling. The hard biscuits thus obtained were improved in firmness, ease of sticking to the chewing and adhesion to the teeth, which were easy to use when conventional emulsifiers were used, and the mouths felt good.

According to the manufacturing method of the present invention, it is possible to obtain a hard biscuit having a good flavor while improving the texture. In particular, it is very good in that there is no belliness and emphasis is given to the base.

The raw paper prepared by the blending according to the present invention is excellent in both elasticity and stretchability and has an effect of improving the workability and reducing the loss rate in that it is not sticky and easily forms a sheet or a surface or a bar .

The hard biscuit after firing has a light texture and suitable strength. Since there is no deterioration in the strength that is easy to achieve in the prior art, it can be stably produced with existing equipment. In addition, even in the process of a cream sand or the like, defects such as breakage defects do not occur well, and it is able to withstand impact at the time of transportation, and cracks and defects do not become a problem. And can be stably produced.

The hard biscuit of the present invention is a hard biscuit which contains cereal powder, fat, saccharide, organic acid monoglyceride and sodium stearoyl lactate and further contains active gluten, hemicellulase, milk raw material, swelling agent, salt, vegetable powder, seasoning, And the like.

If the hard biscuit raw material is baked after alkaline water immersion, a pretzel can be obtained.

Examples of flour include wheat flour, rye flour, buckwheat flour, rice flour, cone flour, millet flour, millet flour, yulmu flour, and flour. Wheat flour may be any of high strength flour, gravity flour and powder flour, and two or more of them may be mixed at an arbitrary ratio. Preferred examples of the flour include wheat flour, rice flour, con flower, and the like, and it is possible to use the flour according to the flavor of the final product desired.

Examples of the fats and oils include plant fats, animal fats and processed products thereof. As the fats, any fats and oils commercially available in the art can be used. Examples of oils and fats include various vegetable and animal products such as shortening, margarine, butter, lard, corn oil, olive oil, cottonseed oil, rapeseed oil, soybean oil, palm oil, sesame oil, sunflower oil, Maintenance. In order to improve the flavor of the obtained hard biscuit and the feeling of melting in the mouth, one or more kinds of oils can be selected and used as needed.

The blending amount of the oils and fats is typically about 5 to 30 parts by mass, preferably about 7 to 27 parts by mass, and more preferably about 8 to 25 parts by mass, based on 100 parts by mass of the grain. For example, in the case of a hard biscuit, a blending amount of a desirable fat is about 10 to 25 parts by mass with respect to 100 parts by mass of the cereal grain, and in the case of a pretzel, 20 parts by mass.

When the blending amount of the oil is excessively large, problems occur such that the raw paper is thinned and the formability is lowered or the shape is collapsed at the time of firing. When the blending amount of the fat or oil is too small, if the texture is poor due to poor clustering or extensibility of the raw paper, the feeling of melting in the mouth is bad, the flavor of bite is felt, or the bake is not well baked, . According to the desired texture of the obtained hard biscuit, the blending amount of the oils and fats can be appropriately set.

Examples of the saccharides include monosaccharides, disaccharides, oligosaccharides, sugar alcohols, starch syrups, starch hydrolyzates and water-soluble plant fibers. As the saccharide, any saccharide available in the art can be used. Examples of saccharides include sugars, isomerized sugars, glucose, maltose, lactose, trehalose, maltitol, parathin; Starch hydrolyzate such as starch syrup and dextrin; And plant fibers such as polydextrose. One or two or more kinds of saccharides can be selected and used as needed in order to adjust the degree of sweetness, texture, firing color, and shape accompanied by the degree of expansion of the desired hard biscuit. The blending amount of the saccharide is typically about 3 to 30 parts by mass, preferably about 5 to 25 parts by mass with respect to 100 parts by mass of the cereal flakes. For example, in the case of a hard biscuit, a preferable amount of the saccharide is about 10 to 25 parts by mass with respect to 100 parts by mass of the cereal grain. In the case of the pretzel, the preferable amount of the saccharide is 6 to 20 parts by mass, 18 parts by mass.

The organic acid monoglyceride has a structure in which one molecule of a fatty acid and one molecule of an organic acid are bonded to one molecule of glycerin and is used in various foods as an emulsion stabilizer. Examples of the organic acid include acetic acid, succinic acid, citric acid, diacetyltartaric acid and lactic acid, and succinic acid, citric acid and diacetyltartaric acid are preferable, and succinic acid is most preferable. Examples of the organic acid monoglyceride include acetic acid monoglyceride, citric acid monoglyceride, succinic acid monoglyceride, diacetyltartaric acid monoglyceride and lactic acid monoglyceride, and succinic acid monoglyceride is most preferable. The HLB value of the organic acid monoglyceride is not particularly limited, but an HLB value of 2 to 10 is preferable, and 3 to 7 are optimum.

The total amount of the organic acid monoglyceride and sodium stearoyl lactate is about 0.1 to 0.9 part by mass, preferably about 0.15 to 0.7 part by mass, and more preferably about 0.2 to 0.65 part by mass, based on 100 parts by mass of the grain fraction. For example, in the case of a hard biscuit, the total amount of the organic acid monoglyceride and sodium stearoyl lactate is preferably about 0.4 to 0.7 part by mass, more preferably about 0.45 to 0.65 part by mass with respect to 100 parts by mass of the cereal meal , The total amount of the organic acid monoglyceride and sodium stearoyl lactate is preferably about 0.15 to 0.6 part by mass, and more preferably about 0.2 to 0.4 part by mass based on 100 parts by mass of the cereal flour.

The mass ratio (organic acid monoglyceride / sodium stearoyl lactate) of the organic acid monoglyceride and sodium stearoyl lactate is preferably 1/9 to 3/7, more preferably 1.2 / 9 to 2.4 / 7, Is 1.35 / 9 to 2/8.

The blending amount of the organic acid monoglyceride relative to 100 parts by mass of the grain fraction is preferably about 0.02 to 0.25 parts by mass, more preferably about 0.03 to 0.25 parts by mass, and more preferably about 0.04 to 0.2 parts by mass, 0.08 to 0.14 part by mass.

The blending amount of sodium stearoyl lactate is preferably about 0.08 to 0.8 part by mass, more preferably about 0.15 to 0.6 part by mass, and still more preferably about 0.2 to 0.55 part by mass, per 100 parts by mass of the cereal fractions. For example, in the case of a hard biscuit, the blending amount of sodium stearoyl lactate is preferably about 0.25 to 0.8 part by mass, more preferably about 0.3 to 0.6 part by mass, further preferably about 0.35 to 0.8 part by mass, 0.55 parts by mass, and in the case of pretzels, the preferable amount of sodium stearoyllactate is about 0.08 to 0.5 parts by mass, more preferably about 0.15 to 0.5 parts by mass, relative to 100 parts by mass of the cereal meal, 0.2 to 0.4 parts by mass.

The active gluten refers to gluten in a state of being in powder form, and indicates that gluten having the original viscoelasticity is quickly produced by a singer. As a drying method for obtaining active gluten, flash drying, spray drying, vacuum drying, freeze drying and the like can be mentioned, and any drying method may be used.

Examples of milk materials include whole milk powder, skim milk powder, cream, and cheese.

In the present invention, gluten produced by a spray drying method is preferable in order not to inhibit a quadrangular light texture as much as possible. The amount of active gluten to be added is not particularly limited, but is preferably 1.5 parts by mass or less, and more preferably 0.2 to 0.7 parts by mass, relative to 100 parts by mass of the cereal meal, in the case of hard biscuits from the viewpoint of flavor and feeling of melt in mouth. In the case of the pretzel, the amount is preferably 9.0 parts by mass or less, more preferably 1.5-2.0 parts by mass relative to 100 parts by mass of the cereal flakes.

As the hemicellulase, any commercially available hemicellulase which is generally used for food may be used. There is no particular limitation on the amount of the hemicellulase added. However, if the added amount is too small, an expected effect can not be obtained, and if the added amount is too large, the raw material becomes sticky at the time of molding and the workability is impaired. The blending amount of the hemicellulase agent is preferably adjusted according to the enzyme titer or the quality and amount of the flour. For example, it is preferably about 0.0001 to 0.1 part by mass, more preferably about 0.001 to 0.01 part by mass Is more preferable.

The expanding agent means a substance having an action of expanding the raw material by gas generated by heating. Examples of swelling agents include alum, lime, soda ash, sodium bicarbonate and ammonium bicarbonate. The blending amount of the swelling agent is about 0.1 to 3 parts by mass with respect to 100 parts by mass of the grain fraction.

The moisture content of the entire hard biscuit of the present invention is about 0.3 to 2 mass%, preferably about 0.5 to 1.5 mass%.

The thickness of the hard biscuit is preferably about 2 to 10 mm from the viewpoints of the texture, the feeling of melting in the mouth, and the taste. For the platelet, the cross-sectional area after firing is set to 8.0 to 80.0 mm 2.

The hard biscuit of the present invention can be used as a hard biscuit in the form of an appropriate amount of a suitable amount of a food or beverage such as a cereal meal, a fat, a saccharide, an organic acid monoglyceride, sodium stearoyl lactate, and optionally, an active gluten, a hemicellulase, a milk material, a swelling agent, And then kneading the obtained raw paper with water to form a thin sheet into a sheet form, followed by firing. The preparation method, the molding method and the firing method of the raw paper are not particularly limited and may be carried out by a conventional production method of a hard biscuit.

Here, the raw paper refers to a gypsum obtained by mixing a blending component and water. In the preparation of raw paper, active gluten and enzyme (hemicellulase), salt (sodium chloride), and the like are added to a raw material containing sugar, such as wheat flour, oil, sugar, and emulsifier (organic acid monoglyceride, sodium stearoyl lactate) May be added and mixed at any time. Regarding the method of adding arbitrary raw materials, for example, active gluten may be mixed with flour such as wheat flour, and enzyme may be added by dissolving in water. The emulsifier may be added to the oil raw material in addition to blending with the wheat raw material or dissolved in water. Examples of the mixing method include a flower batter method, a sugar batter method, and an all-in-one mixing method.

In the production method of the present invention, the raw paper is formed and fired by an arbitrary method. For example, the raw paper can be formed into a sheet-like shape, and can be molded or cut to obtain a molded raw paper.

As an example of obtaining a platelet, the obtained raw paper is formed into a thin sheet, cut into a planar shape or a bar shape using a cutter, dipped in alkaline water, and then fired. The alkali treatment can be carried out in accordance with a conventional method in which the plain or roots are passed through an alkaline solution such as a trisodium phosphate solution.

The firing of the shaped dough is carried out under any known methods and conditions. For example, it may be a stationary batch oven or a continuous tunnel oven. In the case of a batch oven, it is fired at about 200 ° C for about 5 to 15 minutes, and for a tunnel oven at 100 to 300 ° C for about 3 to 10 minutes.

The hard biscuit of the present invention may be a cream sand biscuit in which cream is sandwiched by baked biscuits, or chocolate coating layer may be formed by applying chocolate to baked baked goods after baking. It is also possible to apply an oil that may contain flavors or the like to the baked biscuit to improve the flavor. The cream sand, chocolate, or oil coating may be applied in a conventional manner. In addition, the flavor may be improved by topping the granular raw material such as salt or granular sugar on the surface of the raw paper before firing and firing.

Example

Hereinafter, the present invention will be described in more detail with reference to examples, but it goes without saying that the present invention is not limited to these examples.

The active gluten used in Examples and Comparative Examples is active gluten produced by the spray drying method.

In addition, evaluation methods of raw paper, hard biscuit, and pretzel are shown below.

<Sensory Evaluation>

Sensory evaluation was carried out on the hard biscuits and pretzels obtained in the examples and the comparative examples according to the following criteria, with the feeling of a square box, a feeling of melting in the mouth, and a flavor as evaluation items.

Scratchy feeling

5: Very crunchy and light texture

4: Slightly blunt

3: Usually

2: Less crunchy, slightly stiffer

1: There is no crushing feeling and hardness

Evaluation of feeling of melting in mouth

5: There is no sticky or sticking to the tooth at the time of chewing, and it is very good to melt in the mouth

4: Less sticky or chewing on chewing when chewing, better mouth to melt

3: Usually

2: There is stickiness and sticking to teeth at the time of chewing, and the feeling of melting in mouth is bad

1: sticky or sticking to tooth during chewing is large, and the feeling of melting in mouth is bad.

Rating of flavor

5: There is no bell, no bell, and very desirable bell.

4: Fucking little or a little, and a little bit

3: Usually

2: There is a bell or a foul, and there is a lack of bell.

1: Big bumpy, big bumpy, little bumpy feel

<Evaluation of volume>

The thicknesses of the hard biscuits obtained in Examples and Comparative Examples were measured by Nogus and the bulging degree by firing was evaluated as volume sense. The evaluation criteria at that time are as follows.

Rating of volume sense

1: very puffy, 2: slightly puffy, 3: normal, 4: slightly puffy, 5: very puffy

Examples 1 to 4

Using the formulation shown in Table 1, a hard biscuit was produced by the following method.

The preparation of the raw material was carried out by the all-in-mix method. The shortening was stirred at a low speed to form a cream phase, and the other ingredients and water were added thereto. The mixture was stirred at a low speed and at a high speed to obtain a raw material before firing. The green sheet was molded into a sheet having a thickness of 2.0 mm, and then molded into a sheet having a size of 43 mm in length and 25 mm in width. The sheet was baked in an oven at 200 캜 for 10 minutes to obtain hard biscuits of Examples 1 to 4 of the present invention. At this time, the moisture content of the hard biscuit was 1.0 wt%.

The sensory evaluation (crunchy feeling, melting sensation in mouth, flavor) was carried out according to the above evaluation criteria by panelists of 5 persons / 10 persons. With respect to the volume feeling, the thickness of the hard biscuit was measured by Nogus and the degree of expansion (thickness after firing / thickness before firing) was evaluated.

The results of the sensory evaluation of the hard biscuits of Examples 1 to 4 are shown in Table 1.

The hard biscuits of Examples 1 to 4 had a crunchy feel, had a good melting feel in their mouths, and had a good flavor with softness. Among them, the biscuit of Example 2 was excellent in all the evaluation items including the feeling of crunchy feeling and the sense of volume.

Examples 5 to 7 and Comparative Examples 1 to 4

Hard biscuits were prepared in the same manner as in Examples 1 to 4, using the formulations shown in Table 2.

The results of the sensory evaluation of the obtained hard biscuit are shown in Table 2.

As evident from Table 2, the hard biscuit of the present invention had a crunchy feeling and a good feeling of melting in the mouth. Since relatively large air bubbles exist uniformly in the biscuit tissue, the biscuit texture has a crunchy feeling, and it has no bumpiness, and it has become a light texture that is not conventionally known. In terms of flavor, flavor was particularly good when sodium stearoyl lactate and succinic acid monoglyceride were used in combination, and flavor was very small and softness was imparted.

The hard biscuits of Comparative Examples 1 to 3 clearly had a poor feeling of chewing due to lack of a crunchy feeling or volume feeling. The hard biscuit of Comparative Example 4 had a crunchy feel and a volume feel, but the flavor was bumpy and crisp, and stickiness in the mouth was not good.

Examples 8 to 11

Using the formulation shown in Table 3, a pretzel was produced by the following method.

To the flour, saccharide, salt and other raw materials and water were added and mixed with a mixer, followed by addition of a fat, and the mixture was stirred at a low speed and at a high speed to obtain a raw material before firing.

This green sheet was molded into a sheet having a thickness of 2.0 mm, passed through a cut to cut into a bar shape, immersed in a 3% aqueous solution of trisodium phosphate for several seconds, and fired in a tunnel oven at 200 DEG C for 10 minutes. The pleats of Examples 8-11 were obtained. At this time, the moisture content of the pretzel was 1.0% by weight.

The sensory evaluation (crunchy feeling, melting sensation in mouth, flavor) was carried out according to the above evaluation criteria by panelists of 5 persons / 10 persons. With regard to the volume feeling, the thickness of the platelet was measured by Nogus and the degree of expansion (the thickness after firing / the thickness before firing) was evaluated.

Table 3 shows the sensory evaluation results of the pretzels of Examples 8 to 11.

Examples 12 to 14 and Comparative Examples 5 to 8

Using the formulations shown in Table 4, pretzels were prepared in the same manner as in Examples 8 to 11.

The results of the sensory evaluation of the obtained pretzel are shown in Table 4.

Examples 15 to 16 and Comparative Example 9

Using the blend shown in Table 5, a pretzel having a cross-sectional area of 20 mm 2 was produced in the same manner as in Examples 8 to 11.

The results of the sensory evaluation of the obtained pretzel are shown in Table 5.

Examples 17 to 18 and Comparative Example 10

Using the blend shown in Table 6, a pretzel having a cross-sectional area of 80 mm 2 was produced in the same manner as in Examples 8 to 11.

The results of sensory evaluation of the obtained pretzel are shown in Table 6.

Example 19 and Comparative Example 11

Using the formulations shown in Table 7, similarly to Examples 8 to 11, a pretzel having a cross-sectional area of 8 mm 2 was produced.

The results of sensory evaluation of the obtained pretzel are shown in Table 7.

Claims (10)

Wherein the total amount of the organic acid monoglyceride and the sodium stearoyl lactate is 0.1 to 0.9 part by mass based on 100 parts by mass of the cereal flour and the organic acid monoglyceride and the organic acid monoglyceride are mixed together, Wherein the weight ratio of the sodium stearoyl lactate to the organic acid monoglyceride / sodium stearoyl lactate is 1/9 to 3/7. The method according to claim 1,
A hard biscuit further containing active gluten. The method according to claim 1,
A hard biscuit further comprising a hemicellulase. 4. The method according to any one of claims 1 to 3,
In addition, a hard biscuit containing hemicellulase and active gluten. 5. The method according to any one of claims 1 to 4,
A hard biscuit having an HLB value of 2 to 10 of an organic acid monoglyceride. 6. The method of claim 5,
Hard biscuits with an organic acid monoglyceride HLB value of 3-7. 7. The method according to any one of claims 1 to 6,
Hard biscuits in which the organic acid monoglyceride is succinic acid monoglyceride. 8. The method according to any one of claims 1 to 7,
Wherein the hard biscuit is baked after alkaline water immersion. Wherein the total amount of the organic acid monoglyceride and the sodium stearoyl lactate is 0.1 to 0.9 part by mass based on 100 parts by mass of the cereal flour and the content of the organic acid monoglyceride and the stearoyl lactate Water is added to a raw material in which the mass ratio of sodium monolactate / sodium stearoyl lactate is 1/9 to 3/7, and kneaded to obtain a raw material, and the obtained raw material is molded and fired , A method of manufacturing a hard biscuit. 10. The method of claim 9,
A process for producing a hard biscuit comprising the steps of shaping a green body so as to have a face or bar shape and a cross-sectional area of 8.0 to 80.0 mm 2 after firing, and baking after alkaline water immersion, wherein the hard biscuit is a pretzel.